Cook

Job Details:

Employer: P & G Distributors 

Employment Type: Full-time, Permanent 

Number of Positions: 1  

Work Location: 62 Pine Drive, Murupara, Murupara, 3025 , New Zealand

Reporting To: Head Chef / Kitchen Supervisor / Business Owner 

Roster / Hours: Minimum 30 hours per week (typically 30–40 hrs/week) 

Days: Rostered Monday–Sunday (including weekends/public holidays as required) Pay Rate / Salary: NZD $26.00 per hour to $30.00 per hour 

Role Purpose 

The Cook supports daily kitchen operations by preparing and cooking menu items to a  consistent standard, completing food preparation tasks, maintaining hygiene and food safety  practices, and assisting with stock control to ensure smooth service and customer satisfaction. 

Key Responsibilities and Duties  

Food Preparation & Cooking 

• Prepare ingredients (washing, chopping, portioning, marinating) and complete pre-service  prep as per kitchen requirements. 

• Cook and assemble menu items according to recipes and instructions, ensuring consistent  taste, portion size, and presentation. 

• Prepare sauces, soups, rice/noodles, meats, vegetables, and other components as required  by the menu. 

• Assist with plating and serving during busy service periods, ensuring timely output.

Kitchen Operations & Service Support 

• Follow daily prep lists and assist with set-up and close-down procedures.

• Coordinate with the kitchen team to meet service timelines and respond to customer  requests (including dietary requirements where advised). 

• Monitor food quality during cooking and report any issues to the supervisor.

Food Safety, Hygiene & Compliance 

• Maintain cleanliness of workstations, utensils, and kitchen equipment throughout shifts.

• Follow food control plans and safe food-handling practices (temperature control, storage,  allergen awareness, cross-contamination prevention). 

• Ensure correct labelling, storage, and stock rotation (FIFO). 

• Comply with workplace health & safety requirements and promptly report  hazards/incidents. 

Stock Handling & Cost Control 

• Assist with receiving deliveries, checking goods, and storing supplies correctly.

• Help maintain stock levels, notify supervisor of low stock, and support stocktakes when  required. 

• Minimise food waste through correct portioning, storage, and use of ingredients.

Teamwork 

• Work collaboratively with kitchen hands and other staff to maintain efficient operations.

• Follow instructions from the Head Chef/Kitchen Supervisor and contribute to a positive  team culture. 

Minimum Requirements  

Applicants must meet the following: 

• Level 4 or above qualification (or equivalent overseas), OR 

• At least 2 years relevant work experience. 

Other requirements  

• Ability to work rostered shifts, including weekends and public holidays.

• Ability to work under pressure during peak service times. 

• Basic understanding of food safety and hygiene requirements. 

Tools/Equipment Used 

Commercial kitchen equipment including ovens, grills, fryers, knives, mixers, refrigeration/freezers, and cleaning/sanitation equipment.

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